Black Bean Soup
This black bean soup can be made in less than 30 minutes! It's hearty, savory, and a little spicy and perfect for when you want a bowl of hot soup!
Servings: 6
Ingredients
For the Black Bean Soup:
- 2 TBS olive oil
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped red pepper
- 2 TBS diced jalapenos
- 1 1/2 TBS garlic (minced)
- 2 cups vegetable broth (or chicken broth)
- 2 - 15 oz cans black beans (1 undrained, and 1 drained and rinsed)
- 1 tsp cumin
- 1/2 tsp garlic salt (or to taste)
Optional Toppings:
- tortilla strips or chips
- sour cream
- grated cheese
- sliced jalapenos
- fresh chopped cilantro
Instructions
For the Black Bean Soup:
- Add the olive oil to a large saute pan and heat over medium heat.
- Add in the chopped vegetables, and sauté them for a few minutes (3 to 5) until they start to get tender.
- Add in the minced garlic and cook for another minute.
- Add the vegetable broth and one can of the black beans to the soup and simmer for another 5 to 10 minutes until the vegetables are tender.
- Blend with an immersion blender, if you want a thicker, creamier soup. **
- Add in the drained can of the black beans and stir it into the soup. Simmer for another 5 minutes until the soup is hot throughout.
- Taste test, and add additional seasonings as needed.
- Serve the soup warm, with your choice of toppings.
Notes
**If you want a thicker soup, blend half of the black beans with an immersion blender, or scoop 2 cups of the soup into a blender and blend until smooth. Then return it to the pot. You can skip blending if you like the texture of more beans, and the vegetables.